1/2 sweet onion (such as Vidalia), peeled and chopped
2 tbsp Thai red curry paste
2 oz white and/or cremini mushrooms, stemmed and quartered
1 zucchini, trimmed and cut into ½-inch cubes
8 oz organic medium or firm tofu, cut into ½-inch cubes
1/2 cup coconut milk
2 tbsp rice vinegar
Sea salt and fresh ground black pepper, to taste
4 red or orange bell peppers, tops trimmed and reserved, seeded and membranes removed
1 cup cooked brown rice pad Thai noodles (TRY: Annie Chun's Pad Thai Brown Rice Noodles)
4 sprigs cilantro, for garnish
Preheat oven to 375°F. In a large sauté pan on medium-high, heat oil. Add onion and sauté for about 3 minutes, stirring frequently, until tender. Add curry paste and sauté for 1 minute, stirring frequently. Add mushrooms and cook until tender, about 3 minutes. Add zucchini and tofu and cook, stirring gently, for 2 minutes. Add milk, vinegar, salt and black pepper and bring to a simmer for 2 minutes. Remove from heat.
Place bell peppers on a parchment-lined baking sheet. Add cooked noodles into the bottom of each, dividing evenly. Divide tofu mixture evenly into each bell pepper. Place reserved bell pepper tops over top. Bake until bell pepper is tender but still holding share, about 30 minutes. Garnish with cilantro.
Ultimate Peeper Protection: With 7 grams of heart-healthy fiber, this mouthwatering dish is brimming with vitamins and minerals: It contains more than 75% of your DV of vitamin A, a key nutrient that helps support your eyesight.
Mexican food often gets pegged being unhealthy, but our Mexican-style stuffed bell peppers prove the contrary! We’ve doubled up on fiber-rich beans and sweet corn while still packing in juicy beef, so you get all the flavor with less fat. Serve with lime wedges and brown rice or quinoa.